Bowl with Roasted Poblano Ranch Dressing Recipe
A vibrant and nutritious Mexican Salmon Salad Bowl featuring perfectly roasted salmon fillets, fresh mixed greens, quinoa, and a creamy roasted poblano ranch dressing that adds a smoky, tangy flavor to this wholesome meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Salad
- Method: Roasting, Baking, Blending
- Cuisine: Mexican
- Diet: Low Calorie
Ingredients
Scale
Salmon and Salad Ingredients
- 2 salmon fillets (6 oz each)
- 4 cups mixed greens (spinach and arugula)
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 cup cooked quinoa or rice
- 2 tbsp extra virgin olive oil
- ¼ cup fresh cilantro, chopped
Roasted Poblano Ranch Dressing
- 2 poblano peppers
- 1 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the salmon and peppers.
- Prepare the salmon: Brush the salmon fillets with olive oil and season them with salt and pepper. Place them skin-side down on the prepared baking sheet to ensure crisp skin and even cooking.
- Roast the poblanos: On a separate baking sheet, roast the poblano peppers for about 20 minutes until their skins are charred, turning occasionally to get an even char all around.
- Make the dressing: Allow the roasted poblanos to cool slightly. Peel off their skins carefully, then blend the poblanos with Greek yogurt, lime juice, olive oil, salt, and pepper until you achieve a smooth and creamy dressing consistency.
- Assemble the salad: In a large bowl, combine the mixed greens, cooked quinoa or rice, corn kernels, and halved cherry tomatoes. Toss gently to mix the ingredients evenly.
- Finish the salad: Flake the roasted salmon over the salad mixture, drizzle with the roasted poblano ranch dressing, and toss everything gently once more to combine the flavors without breaking up the salmon too much.
Notes
- You can substitute quinoa with brown rice or cauliflower rice for different textures or dietary preferences.
- If fresh poblano peppers are unavailable, use canned roasted poblanos as a convenient alternative.
- For extra heat, add a pinch of cayenne pepper to the dressing.
- The salad is best served immediately but can be refrigerated for up to a day; keep dressing separate until ready to serve to maintain freshness.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 90 mg
Keywords: Mexican salmon salad, roasted poblano dressing, healthy salmon bowl, quinoa salad, Mexican cuisine, healthy dinner, roasted pepper dressing
